Best Cottage Cheese Enchiladas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COTTAGE CHEESE CHICKEN ENCHILADAS



Cottage Cheese Chicken Enchiladas image

Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day.

Provided by annabell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
½ cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
½ cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  • To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  • Preheat oven to 350 degrees F (175 degrees C).
  • To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 548.5 calories, Carbohydrate 34.4 g, Cholesterol 97.7 mg, Fat 31.2 g, Fiber 4.3 g, Protein 33.2 g, SaturatedFat 16.3 g, Sodium 1685.1 mg, Sugar 3.3 g

COTTAGE CHEESE CHICKEN ENCHILADAS



Cottage Cheese Chicken Enchiladas image

Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 skinless chicken breast halves (boneless, boiled and shredded)
1/2 cup chopped onion
1 (7 ounce) can chopped green chili peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded monterey jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • 1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  • 2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  • 3. Preheat oven to 350*F.
  • 4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  • 5. Bake at 350*F. for 30 minutes or until cheese is melted and bubbly.
  • My Note: This was a big hit at my house! I would serve this meal for family and friends. Here are some changes I made based upon other family reviews and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sauteed the onions and peppers alone and added about 2 teaspoons of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.

Nutrition Facts : Calories 462.1, Fat 22.9, SaturatedFat 11.3, Cholesterol 80.6, Sodium 1720.6, Carbohydrate 35.6, Fiber 5.5, Sugar 9.4, Protein 30.1

COTTAGE CHEESE ENCHILADAS (VEGETARIAN)



Cottage Cheese Enchiladas (Vegetarian) image

I combined my love for cottage cheese and cheese, basing this easy recipe on several cottage cheese enchilada recipes found on the web. (The big difference in this particular case being that I cut out several unnecessary ingredients.) The first time I prepared these enchiladas was for the sole purpose of using up an excess amount of cheese in the frig: cottage cheese, cheddar and mizithra. So, don't worry if you don't have mizithra on hand. Top with the enchilada sauce used in my great-grandmother's recipe: Recipe #165354 or any good tomatillo salsa and garnish, if you wish, with a dollop of: Recipe #126417 or sour cream!

Provided by COOKGIRl

Categories     < 60 Mins

Time 1h

Yield 12 enchiladas

Number Of Ingredients 9

16 ounces cottage cheese
1 1/2 cups extra-sharp cheddar cheese, grated
1/2 cup mizithra cheese, grated or 1/2 cup Cotija cheese, crumbled
1 small white onion, grated
black pepper, to taste
1 dozen corn tortilla
2 cups enchilada sauce (read intro )
2 -3 tablespoons fresh chives, for garnish
lime wedge

Steps:

  • In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
  • Heat the enchilada sauce up in a large shallow pan.
  • In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
  • Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
  • Dredge each warmed tortilla lightly in the sauce.
  • Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
  • Pour the remaining sauce on top of the enchiladas. Cover with foil.
  • Bake for about 35 minutes or until bubbly and heated through.
  • Remove from oven and garnish with fresh chives and serve with lime wedges.
  • Prep time does not include preparing the enchilada sauce.

COTTAGE CHEESE ENCHILADAS



Cottage Cheese Enchiladas image

Oh My!!! These enchiladas are too good to be true! I found this recipe on another recipe site and I just had to tell others about it! All of my guests love this dish. Just be careful, they're filling!

Provided by HeliWif

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, boiled and shredded or 2 ground beef
1/2 cup onion, chopped
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 flour tortillas or 12 corn tortillas
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • Preheat oven to 350.
  • To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
  • (If using ground beef, cook until browned).
  • Add onion and sautè and add taco seasoning and prepare according to package directions.
  • To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
  • To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
  • Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
  • Top tortillas with any remaining meat or cheese mixture or shredded cheese.
  • Pour the enchilada sauce over tortillas.
  • Bake at 350 for 20-30 minutes or until bubbly.
  • (If using flour tortillas, the ends will become a little dark, but that is OK).
  • ENJOY!

COTTAGE CHEESE CHEDDAR ENCHILADAS WITH TACO SAUCE



Cottage Cheese Cheddar Enchiladas With Taco Sauce image

You can assemble these up to 24 hours in advance and refrigerate. Use homemade taco sauce or bottled, my recipe#168653 works great with this recipe!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup cream-style cottage cheese
1 1/2 cups shredded old cheddar cheese
1 -2 teaspoon minced fresh garlic
2 medium firm tomatoes, chopped
2 green onions, chopped
3 teaspoons chili powder
1 teaspoon seasoning salt
2 tablespoons canned diced green chilies (or to taste)
8 (6 inch) corn tortillas
1 cup taco sauce (or to taste)
1 cup grated cheddar cheese (or to taste)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a bowl mix together cottage cheese, 1-1/2 cups shredded cheddar cheese, tomatoes, green onions, chili powder, seasoned salt and green chilies (if using).
  • Divide the mixture between the 8 corn tortillas.
  • Roll up the tortillas and place seasom-side down in the baking dish.
  • Drizzle the taco sauce over the tortillas and thne sprinkle with 1 cup grated cheddar cheese (or to taste).
  • Bake for 15-20 minutes or until hot and the cheese has melted.

Nutrition Facts : Calories 261.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 45.3, Sodium 651.2, Carbohydrate 18.3, Fiber 2.4, Sugar 4.2, Protein 14.5

COTTAGE CHEESE ENCHILADAS



COTTAGE CHEESE ENCHILADAS image

Categories     Cheese     Dairy     Bake     Vegetarian

Yield 6

Number Of Ingredients 15

For enchilada sauce:
1 cup water
6 oz. salsa
1 6oz. can tomato paste
2 garlic cloves, crushed
2 tablespoons extra-virgin olive oil
2 tablespoons dried oregano
pinch of salt
3 tablespoons sour cream
========================
For enchilada filling:
32 oz. low-fat cottage cheese
1 cup shredded cheese
4 oz. pickled jalepenos, finely chopped
6 burrito-size flour tortillas

Steps:

  • Preheat oven to 325. For filling: Place cottage cheese in a fine mesh strainer and rinse with cold water. Drain well. This will leave you with nice, dry curds. In a large bowl combine dry curds with shredded cheese and jalepenos. Stir well. Set aside. For sauce: Combine all ingredients except sour cream in small saucepan. Bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and stir in sour cream. While sauce is simmering assemble enchiladas by placing 1/6 of the cottage cheese mixture on the lower one-third of a tortilla. Fold in the sides and roll up like a burrito. When the sauce is ready, pour 1/3 of it into the bottom of an oven-proof pan. Place the assembled enchiladas on top of the sauce. Pour the rest of the sauce over the top of the enchiladas. Bake in over for 25-30 minutes or until the sauce is bubbling.

COTTAGE CHEESE CHICKEN ENCHILADAS



COTTAGE CHEESE CHICKEN ENCHILADAS image

Number Of Ingredients 12

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • Directions To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. Preheat oven to 350 degrees F (175 degrees C). To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

COTTAGE CHEESE ENCHILADAS



Cottage Cheese Enchiladas image

The Creamy filling in these is a big hit! Try them you will be back for seconds :)

Provided by Mandy Bidwell @mandylovestocook

Categories     Beef

Number Of Ingredients 11

1 pound(s) ground beef (or 2 chicken breasts cooked)
1 tablespoon(s) vegetable oil
1/2 cup(s) onion, chopped
1 package(s) taco seasoning mix
1/2 cup(s) sour cream
2 cup(s) cottage cheese
1 teaspoon(s) salt
1 pinch(es) black pepper
12 - flour tortillas
2 cup(s) sharp cheddar cheese, shredded
1 can(s) red enchilada sauce

Steps:

  • reheat oven to 350. To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef. (If using ground beef, cook until browned). Add onion and sautè and add taco seasoning and prepare according to package directions. To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl. To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll. Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan. Top tortillas with any remaining meat or cheese mixture or shredded cheese. Pour the enchilada sauce over tortillas. Bake at 350 for 20-30 minutes or until bubbly. (If using flour tortillas, the ends will become a little dark, but that is OK). ENJOY!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #main-dish     #beef     #poultry     #mexican     #oven     #chicken     #ground-beef     #meat     #equipment

Related Topics